Ingredients
1/2 cup butter, softened2 cups sugar2 large eggs, room temperature, lightly beaten1 carton (15 ounces) ricotta cheese3 tablespoons lemon juice1 tablespoon grated lemon zest2-1/2 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon saltFROSTING:1-1/2 cups confectioners’ sugar3 tablespoons lemon juice2 teaspoons grated lemon zest
Preparation
Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
In a small bowl, combine the frosting ingredients. Spread over cookies.
